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DTONEY76's Photo DTONEY76 Posts: 24,661
10/13/14 2:52 A

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I am so not a baker, but my daughter loves to bake. She has such a sweet tooth, but what kid doesn't. I found this recipe and bought the ingredients today. I actually can't wait to try them and hope they come out good.

Pumpkin Pancakes:

INGREDIENTS:

1 cup whole wheat flour
1/4 cup ground chia seeds (or flax meal)
1 tablespoon Splenda® or Stevia®
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
Pinch of ground cloves
1 cup unsweetened almond milk
6 tablespoons canned pumpkin purée
2 tablespoons canola oil
1 egg

DIRECTIONS:

In a large bowl whisk together all the dry ingredients.In a separate bowl, stir together milk, pumpkin puree, oil, and egg.Fold wet mixture into dry ingredients.Spray a skillet with non-stick cooking spray and heat over medium heat. Pour in 1/4 cup batter for each pancake.Cook pancakes about three minutes per sideServe with toasted pecans and a smidge of Fat Free Greek maple yogurt or a drizzle of sugar free maple syrup with sliced bananas, apples or fresh berries.


~Dedrie~
One day, One hour, One minute at a time!


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DTONEY76's Photo DTONEY76 Posts: 24,661
9/16/14 2:19 P

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Thanks for this Cindy!!

~Dedrie~
One day, One hour, One minute at a time!


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CINDYKC2000's Photo CINDYKC2000 SparkPoints: (155,034)
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9/14/14 8:48 A

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Granola

4 cups rolled oats (not quick oats)
1/2 - 1 cup flaked coconut (I use unsweetened, large flake)
1/2 - 1 cups nuts (I use pecans), chopped
1/2 cup dried fruit (I use currants)
1/4 cup melted butter
1/3 - 1/2 cup maple syrup

Mix dry ingredients. Then add butter, mix well. Then add maple syrup, mix well.

Spread mixture on a cookie sheet either lined with parchment paper or sprayed with nonstick spray.

Bake on 300 degrees for 30-40 minutes. I cook for 20 minutes then mix the mixture, then bake for another 10-20 minutes. Be careful not to burn the fruit.


You can also add in a favorite spice like cinnamon, nutmeg, cloves, or allspice. You can also add in a couple tablespoons fruit zest for a citrusy flavor. Also adjust the above ingredients however you see fit or add some seeds for a change.

I love adding to yogurt.

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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DTONEY76's Photo DTONEY76 Posts: 24,661
7/3/14 7:04 A

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Thanks for sharing Deb!

~Dedrie~
One day, One hour, One minute at a time!


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RANEYDAY91's Photo RANEYDAY91 SparkPoints: (6,755)
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7/2/14 6:52 A

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Coconut flour Pancakes
Submitted by: WENDI_WA1

Introduction

My neice uses coconut flour so I decided to try the pancakes. They are really good. Gluten free, soy free, low fat and carb, and sugar free. You can combine coconut flour with regular flours as well. Makes 16-3" pancakes/4 per serving.

Minutes to Prepare: 5
Minutes to Cook: 10
Number of Servings: 4

Ingredients

4 TB melted land-0-lakes light butter
4 TB fat free 1/2 & 1/2
2 tsp Splenda
1/2 tsp vanilla extract
1/4 C eggbeaters or 4 eggs
4 TB Coconut Flour
1/2 tsp Baking Powder
may add dash of salt if desired
Start Your Day with Starbucks K-Cups


Directions

Mix liquid ingredients together,
mix dry ingredients together and add the wet to the dry and blend well.
Heat griddle or fry pan spray with cooking spray.
drop spoonfulls onto hot pan and cook as you do normal pancakes. Serve hot with choice of syrups jelly or fruit.

Number of Servings: 4

~Debbie~

FitBit user http://www.fitbit.com/user/2WZ26C"


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DTONEY76's Photo DTONEY76 Posts: 24,661
4/1/14 7:10 P

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Thanks for sharing Diana!

~Dedrie~
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NYCALIGIRL's Photo NYCALIGIRL Posts: 477
4/1/14 10:53 A

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Ok this was for Cindy and I posted this in the wrong thread just realized there was a recipe thread
You asked me about the chicken burritos, i usually take diced, roasted chicken breast and refried beans cooked in garlic, minced onion,and oregano, and place them in a flour tortilla that is warmed in the oven. Med cheddar for those that want cheese about an ounce. At times i like making chicken enchiladas but not with enchilada sauce i make my own sauce different ways,with spanish rice that has a touch of onion, garlic cumin and veggies on the side as well as seasoned refried beans. then chicken stirfry with mixed frozen stirfry veggies that have asparagus in them, with extra garlic, onion, terriyaki sauce, also rice and black or pink beans on the side.
So i usually roast or cook chicken in the crockpot kinda plain with mild seasoning so i can make a variety of recipies..including chicken salad sandwhiches with low fat mayo, shredded carrots and diced celery..i also like to take pitas and fill them with chicken and peppers and onions. olives really what ever your family likes to eat .just random stuff like that.


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DTONEY76's Photo DTONEY76 Posts: 24,661
3/24/14 6:12 P

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Elle thanks for sharing!

~Dedrie~
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FITNESS_ELLE's Photo FITNESS_ELLE Posts: 1,080
3/24/14 5:52 P

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http://www.inspiredtaste.net/21535/unbelie
vably-moist-turkey-meatloaf-recipe/

www.inspiredtaste.net/21535/unbeliev
ab
ly-moist-turkey-meatloaf-recipe/


Edited by: FITNESS_ELLE at: 3/24/2014 (17:53)
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DTONEY76's Photo DTONEY76 Posts: 24,661
2/24/14 7:25 P

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I definitely will, good or bad! LOL

~Dedrie~
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CINDYKC2000's Photo CINDYKC2000 SparkPoints: (155,034)
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2/24/14 7:18 P

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Let me know how it turns out.

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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DTONEY76's Photo DTONEY76 Posts: 24,661
2/24/14 6:51 P

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Thanks for the tip! I will keep it in mind when I am trying to make them.

~Dedrie~
One day, One hour, One minute at a time!


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CINDYKC2000's Photo CINDYKC2000 SparkPoints: (155,034)
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2/24/14 5:54 P

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The key to biscuits is to not overmix them. As soon as the flour is mixed in you are ready to go.

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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DTONEY76's Photo DTONEY76 Posts: 24,661
2/24/14 5:33 P

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Actually looks simple enough! Wish me luck because I am totally not a baker. emoticon

~Dedrie~
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CINDYKC2000's Photo CINDYKC2000 SparkPoints: (155,034)
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2/24/14 5:28 P

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Yes maam. This is the recipe I used.

www.foodnetwork.com/recipes/alton-br
ow
n/southern-biscuits-recipe.html


I replaced the buttermilk with almond milk and water, since we don't drink cows milk. Mine were about 70 calories each because the almond milk is much lower in calories, however, his recipe would put them at about 100 each (I ended up with 15 instead of 12)

Edited by: CINDYKC2000 at: 2/24/2014 (17:29)
Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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DTONEY76's Photo DTONEY76 Posts: 24,661
2/24/14 5:22 P

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Awesome Cindy! I am definitely going to try it. Did you make your own biscuits?

~Dedrie~
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CINDYKC2000's Photo CINDYKC2000 SparkPoints: (155,034)
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2/24/14 5:11 P

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This is how I made it last night. You can add or change the veggies and the meat as you please. I have made it with turkey before. The veggies are based on what I have on hand, etc.

.5 stick margarine/butter
.25 cup flour
2 cups chicken stock
2 cups water
3 cups cooked chicken
1 16 oz. pkg. frozen green beans
1 16 oz. pkg. frozen peas
.5 cup frozen corn
5 small carrots, sliced and cooked almost soft
1 large potato, diced and cooked almost soft
salt, pepper, thyme to taste

Over medium heat, melt butter. Add flour and mix together and constantly until smells kind of nutty (2-3 minutes). Add chicken stock and water, mix to combine and let thicken some. Add any fresh, uncooked vegetables (celery, mushrooms, etc.). Cook for a few minutes, then add remaining ingredients and let cook until combined and warm through.

If you are going to put a crust on it, you will need to put it in a baking pan and cover with pie crust or biscuit topping and bake on 350 degrees until golden brown - 20-30 minutes.

I served ours with biscuits on the side and plated from the stove.

With all the veggies and using blue bonnet light margarine, each cup was about 80 calories, but you will have to calculate based on amounts.



Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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CINDYKC2000's Photo CINDYKC2000 SparkPoints: (155,034)
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12/19/13 11:20 P

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They are!!!

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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DTONEY76's Photo DTONEY76 Posts: 24,661
12/19/13 11:13 P

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Mmmmm Cinnamon Almonds sound delicious!! emoticon

~Dedrie~
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CINDYKC2000's Photo CINDYKC2000 SparkPoints: (155,034)
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12/14/13 7:51 P

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Cinnamon Almonds

4 cups almonds
1 egg white
1/4 cup sugar
1 Tablespoon cinnamon
A dash of cloves if you like

Preheat oven to 300 degrees.

Mix almonds and egg white until well coated. Combine sugar, cinnamon and cloves (if you use them). Mix well, then add to the almond mixture. Coat well.

Single layer on a baking sheet (use parchment paper if you have). Spray with non stick spray if no parchment paper. Cook for 20-30 minutes.

Let cool. Then enjoy.

Store them in an airtight container once they have completely cooled.

1/4 cup is approximately 200 calories

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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DTONEY76's Photo DTONEY76 Posts: 24,661
10/29/13 5:25 P

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emoticon for sharing!

~Dedrie~
One day, One hour, One minute at a time!


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FITNESS_ELLE's Photo FITNESS_ELLE Posts: 1,080
10/29/13 5:17 P

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Sweet Potato and Vegetable Tian:

www.foodnetwork.com/recipes/sweet-po
ta
to-and-vegetable-tian-recipe/index.html


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ASPEAKMAN13's Photo ASPEAKMAN13 SparkPoints: (14,936)
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10/22/13 6:52 P

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Turkey meatloaf muffins. I used both the reg muffin pan and mini muffin pan

In a med bowl combine 2 cups chopped vegetables and your favorite seasoning(onion powder, garlic powder, whatever you like) 1/2 cup bread crumbs, 1 egg, and 1 # turkey. Coat muffin tin with spray, fill each cup 3/4 full. bake 400 degrees for 20-25 minutes. It says makes 20.

I got 24 little ones and 6 reg size.

SW: 176
GW: 165

Start: March 17,2014
End: April 13, 2014

Reward: New wedding ring?? HMMM


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ASPEAKMAN13's Photo ASPEAKMAN13 SparkPoints: (14,936)
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10/22/13 6:50 P

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Mini Bacon and Broccoli Quiche

3 C broccoli florets
9 eggs
3 egg whites
1/2 C milk
1/2 C Grated cheese
1/2 tsp salt
1/4 tsp pepper

Heat oven to 375 degree. Bring a large pot of slightly salted water to a boil. Add broccoli and cook 3 minutes, drain. Roughly chop and cool slightly. set aside. Note- I used steamer broccoli, worked just fine, cooked to package directions

Meanwhile heat skillet over med-high heat. Cook bacon until slightly crispy, 8-10 minutes. Dice and set aside to cool

Whisk eggs, egg whites, and milk. Stir in cheese, salt, pepper, broccoli, and bacon.

Coat a 12 cup nonstick muffin pan with cooking spray. ladle mixture among cups. Bake for 20-25 minutes, until cooked through.

Cool slightly. Remove from pan. Cool completely and refrigerate.

To serve wrap in paper towel and microwave 30-45 seconds till warm.

Note- I used a regular size muffin pan. The recipe called it "mini". I wasn't sure what a regular size quiche was. So the calories are as follows, according to the magazine I got it from.

111 calories, 7g fat, 9g protein, 2g carbs, makes 12(which is what I got using the reg muffin pan.

SW: 176
GW: 165

Start: March 17,2014
End: April 13, 2014

Reward: New wedding ring?? HMMM


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FITNESS_ELLE's Photo FITNESS_ELLE Posts: 1,080
10/19/13 6:50 A

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Hi Ashley - I found a link that describes the technique for making souffles. The recipe doesn't look very healthy, but I thought the photos and descriptions were good :)


www.giverslog.com/?p=10642

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VEGETARIANIST Posts: 1,142
10/15/13 8:47 A

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Light Butternut Squash Risotto
www.myrecipes.com/recipe/creamy-butt
er
nut-squash-risotto-10000001895996/


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RANEYDAY91's Photo RANEYDAY91 SparkPoints: (6,755)
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10/13/13 9:03 P

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Pepper Butter Recipe
1 quart yellow mustard
1 quart cider vinegar
6 cups sugar or splenda
1 1/4 cups all purpose flour
1 1/2 cups water
1 teaspoon salt
Peppers as follows 36 large, 40 medium or 50 small banana peppers

chop peppers finely in a food processor. Mix in remaining ingredients in a large pot: Bring to boil for 5 minutes, stirring constantly until desired thickness. Ladle into hot sterilized jars. Attach rings and hot lids and process in a hot water bath for 10 minutes.

Makes about 8 pints

~Debbie~

FitBit user http://www.fitbit.com/user/2WZ26C"


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DTONEY76's Photo DTONEY76 Posts: 24,661
10/9/13 9:54 A

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Mmmm, thanks for the recipe Ashley! emoticon

~Dedrie~
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ASPEAKMAN13's Photo ASPEAKMAN13 SparkPoints: (14,936)
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10/8/13 10:33 P

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Baked KFC chicken

1/2 tsp salt
1 Tbsp Season all
3/4 tsp Pepper
1C flour
2 tsp paprika
1/2 stick butter

Place thawed chicken in bowl of milk for 20 minutes
Slice butter into 9x13 pan in several spots, melt in 400 degree preheated oven. Make sure there are no dry spots.
Drain Chicken , Coat with mix(shake in bag or bowl with lid)
Place in pan, bake for about 10 minutes then turn and bake for 10 minutes more, or until done.

I used thin sliced chicken strips, not the breast.

SW: 176
GW: 165

Start: March 17,2014
End: April 13, 2014

Reward: New wedding ring?? HMMM


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DTONEY76's Photo DTONEY76 Posts: 24,661
10/5/13 8:12 A

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emoticon Elle for all of the wonderful soup recipes! emoticon

~Dedrie~
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FITNESS_ELLE's Photo FITNESS_ELLE Posts: 1,080
10/5/13 7:42 A

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Spinach Souffle

(I make mine with feta cheese (instead of cheddar) to make it more like Greek Spanikopita filling. I can't eat the pastry shell, so this is pretty close. The russian version is to add dill and green onion, which I also love. I don't add flour or milk, but it works out :) )

Ingredients
Butter or margarine
Grated Parmesan cheese or bread crumbs
4 egg yolks
5 egg whites
1/2 teaspoon cream of tartar
1/4 cup butter or margarine
1/4 cup all purpose flour
1 cup milk
1 cup shredded cheddar cheese
1 (10-ounce) package frozen chopped spinach, thawed and wrung-out dry
Directions
Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/cooking
-live/the-very-most-basic-spinach-and-
cheese-souffle-recipe/index.html?oc=linkback

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FITNESS_ELLE's Photo FITNESS_ELLE Posts: 1,080
10/5/13 7:24 A

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Thai Red-Curry Squash Soup

I made this a few years ago when I was getting Food & Wine Magazine - I found a link to it:
http://www.foodandwine.com/recipes/thai-
red-curry-squash-soup

4 tablespoons unsalted butter
1 large onion, thinly sliced
1/4 cup thinly sliced fresh ginger, plus 1 cup slivered fresh ginger
2 tablespoons Thai red curry paste
3 pounds kabocha, kuri or buttercup squash—peeled, seeded and cut into 2-inch pieces
5 cups water
Two 13 1/2-ounce cans unsweetened coconut milk
2 lime leaves or 1 teaspoon lime zest
1 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths
2 tablespoons sugar
2 tablespoons fresh lime juice
Salt
1/4 cup vegetable oil
2 large scallions, thinly sliced

n a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass.
Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.
In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.
Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.
MAKE AHEAD The soup can be refrigerated for up to 3 days.

* I really like this soup in January - the lemongrass makes it very fresh, and by that point, I am tired of the more traditional soups.


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FITNESS_ELLE's Photo FITNESS_ELLE Posts: 1,080
10/5/13 7:14 A

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This is from a blog I like: http://mywholefoodlife.com

Carrot Ginger Soup

6-8 carrots peeled and chopped
1 onion chopped
4 cups vegetable broth
juice of 1 orange
1/2 cup coconut milk (I used the canned full fat milk)
1 tsp curry powder
1/2 tsp fresh ginger minced
salt to taste

Throw everything in a crock pot and cook on high for 3-4 hours, or on low for 7-8 hours. Once the soup is cooked, you can use an immersion blender to puree it. You can also transfer the mixture to a blender and puree it that way. Either way works. We got about 4 servings out of our batch. Enjoy!

http://mywholefoodlife.com/2013/09/21/ca
rrot-ginger-soup/

*I modified this by adding lemon zest from one lemon, leaving out the orange juice and coconut milk (I didn't have canned coconut, and I wasn't in the mood for orange) I also used a lot more fresh ginger, and a shallot rather than an onion. I didn't use curry, since I now connect curry with either sweet potato or butternut squash -- I've made those soups many times... as you can tell, I get pretty particular about my soups... I guess I had to experiment a lot to figure out what I prefer, and what is least complicated :)

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FITNESS_ELLE's Photo FITNESS_ELLE Posts: 1,080
10/5/13 7:04 A

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I couldn't find the original recipe I used to made butternut squash soup, but this one looks good. I would probably simplify it, and leave out some of the "fancy" and "time-consuming" ingredients, but it looks good, and similar to the one I remember using. I think it was just onion, butternut squash, curry powder, and olive oil

Roasted Butternut Squash Soup

Ingredients
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder

Condiments for serving:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

Directions
Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Read more at: http://www.foodnetwork.com/recipes/ina-gar
ten/roasted-butternut-squash-soup-and-
curry-condiments-recipe2/index.html?oc
=linkback

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FITNESS_ELLE's Photo FITNESS_ELLE Posts: 1,080
10/5/13 6:56 A

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Zucchini Vichyssoise - I've been trying to stay away from potatoes, but they make the soup really creamy - you don't even need cream!

1 tablespoon unsalted butter
1 tablespoon good olive oil
5 cups chopped leeks, white and light green parts (4 to 8 leeks)
4 cups chopped unpeeled white boiling potatoes (8 small)
3 cups chopped zucchini (2 zucchini)
1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons heavy cream
Fresh chives or julienned zucchini, for garnish

Directions
Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

Read more at: http://www.foodnetwork.com/recipes/ina-gar
ten/zucchini-vichyssoise-recipe/index.
html?oc=linkback

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FITNESS_ELLE's Photo FITNESS_ELLE Posts: 1,080
10/5/13 6:52 A

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I'm making this today - lunches for next week :) The original calls for cream and parmesan, but I leave that out. (I edited this to say I also reserve the tips of the asparagus and steam them to add as garnish when I serve - it makes it look pretty :))

Asparagus Soup

3 pounds fresh asparagus, rinsed
8 cups chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper

Read more at: http://www.foodnetwork.com/recipes/emeril-
lagasse/asparagus-soup-recipe/index.ht
ml?oc=linkback

Edited by: FITNESS_ELLE at: 10/5/2013 (07:16)
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Cindy, Mmmm chocolate chip cookie dough sounds sooooo delicious. Thanks for sharing!

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2151461


www.crunchycreamysweet.com/2013/08/2
6/
frosted-chocolate-chip-yogurt-bars/


www.crunchycreamysweet.com/2013/04/0
9/
homemade-crackers/


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The cauliflower sure does sound good.

*~~ Nancy ~~* Maryland

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Mmmmm, I am definitely going to try the Cauliflower Bake.

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2279106
- cauliflower bake

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=227720
salsa

Cindy, Missouri

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Mmmm Cindy! emoticon

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Pumpkin Pancakes

1.5 cups milk (add water as needed)
1 cup pumpkin puree (2 cups per can)
1 egg
2 Tablespoons oil
2 Tablespoons vinegar
2 cups all purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder (I use 3 since I use almond milk)
1 teaspoon baking soda
½ to 1 teaspoon allspice
1/3 teaspoon cloves
1 to 2 Tablespoons cinnamon
¼ to ½ teaspoon ginger
½ teaspoon salt

Combine all ingredients and cook on griddle.


Cindy, Missouri

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Do not let what you cannot do interfere with what you can do.

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Thanks nancy for the salsa recipe. I will give it a try on my next batch!

~Debbie~

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Cindy you always have good recipes thanks for sharing.

~Dedrie~
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Salsa
5 1/2 pounds tomatoes peeled and diced
2 onions diced
1 can green chilis diced 7 ozs
2 teaspoons salt
1 teaspoon cracked pepper
2 tablespoons bottled lemon juice
1/2 cup vinegar
1 1/2 teaspoons cayenne pepper
Combine all ingredients and mix well. Heat salsa just until hot. Ladle into hot jars. Clean rims, seal and process in a water bath conner for 25 minutes
Makes 6 pints.

This is a very easy recipe and tastes like fresh. We will add jalapeños also to make it a bit spicier. All to your taste.

*~~ Nancy ~~* Maryland

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Thanks Cindy!

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Here is the original muffin recipe:

www.foodnetwork.com/recipes/food-net
wo
rk-kitchens/blueberry-muffins-recipeR>/index.html


My modifications:

2 cups unbleached AP flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plain or vanilla greek yogurt
1/2 cup sugar
2 eggs
1/4 cup unsweetened almond milk
1/4 cup water

Combine ingredients. Add any fruits, nuts or chocolate chips to preference.

Bake at 350 degrees for 20-25 minutes.

I found that the bottoms of some of the muffins burned a little, so I suggest dropping the temperature to 350 and make sure they are on the center rack of the oven.

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

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DTONEY76's Photo DTONEY76 Posts: 24,661
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I really can't wait to try out one of these recipes!

~Dedrie~
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www.forksoverknives.com/fiesta-quino
a-
salad/
I have eaten one similar to this and enjoyed it.

I also made it as a hot cereal that several of the kids enjoyed.

Quinoa and Berry Breakfast Cereal

1 cup quinoa
1 cup milk (I used almond)
1 cup water
1 tsp cinnamon
1/3 cup raisins or dried cranberries
1.5 Tablespoons agave nectar (I used honey)
1 cup blueberries
1 cup blackberries and/or strawberries
1/3 cup pecans or sliced almonds

Combine quinoa, milk, water, cinnamon and dried fruit. Cook over medium heat until done. Stir in the rest of the ingredients and enjoy.

Edited by: CINDYKC2000 at: 6/26/2013 (22:46)
Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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Thank you, thank you, thank you Cindy. I am going to check them out tomorrow and let you which one I will try.

~Dedrie~
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Quinoa recipes

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1239857


www.wholefoodsmarket.com/reci
pe/quinoa
-pilaf-cranberries-and-almonds
I have not tried this one, but sounds yummy.

Quinoa Patties recipes is below.

There are a bunch of recipes on the Whole Foods website that I want to try.

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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Let me know how you and he like them.

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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MHUTTON's Photo MHUTTON Posts: 11,832
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Thanks Cindy for posting the recipes. I'm going to try the pancakes on Gavie this week.

"Michelle"
Baby boy born 1/31/12
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NEOhio(Eastern Timezone) USA


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Quinoa Patties (Courtesy of Super Natural Everyday by Heidi Swanson)
Ingredients
2 1/2 cups cooked quinoa, at room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 yellow or white onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyère cheese
3 cloves garlic, finely chopped
1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
Water, if needed
1 tablespoon extra-virgin olive oil or clarified butter (I needed about a tablespoon per batch of 6.)

Directions
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

To cook quinoa:
Combine 2 cups of well-rinsed uncooked quinoa with 3 cups water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.

Note: I made them with all the ingredients once and no one cared for them, but one. Now I just put in the onion (no chives, cheese or garlic) and the kids devour them. They allow many variations, so experiment.

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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Zucchini Corn Cake

1 cup zucchini, shredded
.75 cup corn
.25 cup milk
.33 cup wheat flour
.33 cup cornmeal
2 eggs
chopped onion to taste
.5 tsp each salt and pepper
1.25 tsp baking powder
dash cayenne, garlic, parsley and cumin

mix all ingredients together. mixture will be very watery, but firms up quickly when it hits the hot pan. pan fry until done.

Note: I did not use the parsley or cumin and just sprinkled a little dried garlic.

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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Sweet Potato Pancakes

1 sweet potato
.5 apple
1-2 large carrots
.5 onion
1 egg (or 2 egg whites)
.25 cup flour
salt and pepper

shred vegetables. add eggs, flour, salt and pepper. pan fry until done.

Note: I don't always have carrots and make them without. I also don't use as much onion as they call for.

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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MHUTTON's Photo MHUTTON Posts: 11,832
6/11/13 10:23 P

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Thanks Victoria!! I only need the stevia/truiva!! It sounds delicious!

"Michelle"
Baby boy born 1/31/12
SW 189#
GW 125#

NEOhio(Eastern Timezone) USA


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VEGETARIANIST Posts: 1,142
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Skinny Chocolate Banana Fudge Muffins:
makes 12

Ingredients:
3 large bananas [very ripe]
1/2 cup stevia/truvia
1 large egg (or egg substitute)
1/3 cup unsweetened applesauce
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup semi-sweet chocolate chips, plus more for topping

Instructions

1. Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
2. In a large bowl mash the bananas with a fork. Mash them very well - no big lumps.
3. Stir in the sugar, egg, and applesauce.
4. Sift* the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine.
5. Fold in chocolate chips. The batter will be a little chunky. Do not overmix.
6. Divide the batter between the 12 muffin cups - fill them all the way to the top.
7. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
8. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely.

Notes
*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps
*Muffins stay fresh in airtight container at room temperature for up to 5 days


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Thanks Michelle!!! emoticon

~Dedrie~
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MHUTTON's Photo MHUTTON Posts: 11,832
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Chicken Veggie Nuggets
Ingredients
1 (14 oz.) package California Blend Veggies, thawed
• 1 egg
• 1/2 lb. ground chicken
• 1 tsp. onion salt
• 2 c. panko bread crumbs
• Salt & pepper to taste

Instructions
1.Put the veggies and egg in a blender.
2.Blend until pureed.
3.Pour puree into a large bowl.
4.Add the ground chicken and onion salt.
5.Mix together with a fork until well mixed.
6.On a large cutting board, spread a thin layer of the panko crumbs, salt and pepper them lightly.
7.Spread chicken mixture on top of the crumb mixture until it’s about 1/2″ thick. Sprinkle more panko crumbs, salt, and pepper on top of the chicken mixture.
8.Use a cookie cutter (or just a knife) to cut the chicken into shapes (Shapes are cute, but I'm normally in a hurry and just cut the slab into squares)
9.Transfer to a cookie sheet which has been lightly sprayed with nonstick cooking spray
10.Bake in an oven preheated to 400 degrees for 14-16 minutes, or just until the chicken is cooked through.


"Michelle"
Baby boy born 1/31/12
SW 189#
GW 125#

NEOhio(Eastern Timezone) USA


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DTONEY76's Photo DTONEY76 Posts: 24,661
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Thanks for sharing Michelle!!

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Crunchy Mexican Chicken

Ingredients
1# boneless, skinless chicken breasts, pounded until uniform in thickness
1 recipe of Chef Meg's Taco Seasoning
1/4 tsp salt
1 cup panko bread crumbs
1 cup low-sodium salsa

Preheat oven 375°
Combine panko, taco seasoning and salt in shallow bowl
Remove any fat from chicken breasts. Pull the tenderloin away from the breast; it is on the under side of the breast. Slice the remaining breast into one inch strips. You should get 4 strips from each breast.
Spray each strip with nonstick cooking spray, then dip into the bread crumbs to coat the entire surface.
Transfer the chicken to a baking sheet.
Bake for 20 min or until the meat reaches 165°.
Serve with salsa.

Each serving : 3 oz chicken and 1/4 cup salsa



"Michelle"
Baby boy born 1/31/12
SW 189#
GW 125#

NEOhio(Eastern Timezone) USA


 current weight: 146.2 
 
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Here are the burger recipes:

Tofu Burger

1 block firm or extra firm tofu
1 cup dried TVP rehydrated
3-4 cups cooked beans (your choice)
1-2 cups sautéed vegetables (onions, garlic and anything else you choose)
Salt and pepper to taste, can add other seasonings as well
Oil for sautéing

Spray a skillet with nonstick spray. Cut tofu block in half and place in skillet over medium to medium low heat. Let the tofu cook down to about a ¼ inch thickness (maybe a little thicker). Tofu will be browned on the outside. This takes 1-2 hours.

When tofu is done, remove from skillet and let cool. In the meantime add a little oil to your skillet and add your vegetables. Cook until soft.

When the vegetables are done, place all the ingredients into a food processor and blend well, seasoning to taste.

Make burger patties and grill or cook as usual.


Black bean burger

1 large egg (use two eggs if your prefer a wetter burger)
2 cups cooked black beans
½ cup oatmeal, potato flakes or bread crumbs
Onions, celery, garlic, and/or other veggies
Season to taste

Saute vegetables if preferred or use raw. Mash black beans. Combine all ingredients and make patties. Cook or grill.


Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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Thanks again for sharing with us!! emoticon

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Here's a link to my "Mexican" Quinoa, made with whole grain quinoa, corn, black beans and onion. Light and SUPER filling! Plus a great way to get in some protein if you're a vegetarian like me! :)

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2432882


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Thanks for sharing Victoria!! emoticon

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2/28/13 1:20 P

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85 Calorie Protein Brownies: Gluten Free, Vegan, Soy Free, No Sugar Added, Low Carb & High Fiber

undressedskeleton.tumblr.com/post/43
67
9641122


perfect for a chocolate craving! also, this girl has a wonderful blog if you all want to follow her!!

Edited by: VEGETARIANIST at: 3/1/2013 (08:48)
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Zucchini Lasagna

Ingredients
Zucchini,
Prego Spaghetti Sauce
Mozzarella Cheese, part skim milk,
Ricotta Cheese, whole milk
Parmesan Cheese, grated
Jennie-O Extra Lean Ground Turkey

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I got one for

Mini Eggplant Pizzas

Ingredients
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
On Sale
1/2 cup shredded part-skim mozzarella cheese

Directions
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Number of Servings: 4



~Dedrie~
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Here is a link to Cauliflower Pizza Crust. Really want to try it, but have not been able to make it happen. Let me know what you think.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1606756


Cindy, Missouri

Leader - Fearless Fuchsia

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- John Wooden, Hall of Fame college basketball coach


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Peppermint Patties

2 cups powdered sugar
1.5 tbsp softened butter
2 tsp peppermint extract
1/4 tsp vanilla extract
2 tbsp cream
Chocolate for coating the patties

Mix the sugar, butter, peppermint, vanilla and cream. You'll need to mix it together for a little while until it holds together nicely.
Make little balls and flatten them into patties. Put them onto a lined tray (wax paper works well) and refridgerate for atleast 30 minutes. (the longer, the better)

While the patties are hardening (to make it easier to coat in chocolate), heat up your chocolate in a double boiler. When you're ready, coat the patties in the melted chocolate and let harden. Try to do one at a time, as it can get pretty messy if you have too many in at once.

Shayla
Mother of Jocelyn, Liam and Katharine
Wife of Ross


SHAYWEE's Photo SHAYWEE SparkPoints: (32,801)
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11/23/12 3:26 P

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Butternut Squash Muffins

1/2 cup sugar
1/4 cup honey
1 cup brown sugar
1/2 cup extra virgin olive oil
3 eggs
1/2 cup water at room temperature
1 1/2 cups squash puree
3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tbsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp cardamom (can use ginger instead)
1/2 tsp nutmeg
1 tsp salt

Preheat the oven to 400 Farenheit and grease or line muffin tins.
Beat together sugars, squash, oil, eggs and water.
Sift together the flour, baking powder, baking soda, ginger, cinnamon, cardamom, nutmeg and salt. Gently mix into squash mixture.
Scoop batter into muffin tins only filling about half way.
Bake 15-25 minutes or until a toothpick comes out clean.

when I make these, they make 24 muffins.

Shayla
Mother of Jocelyn, Liam and Katharine
Wife of Ross


CINDYKC2000's Photo CINDYKC2000 SparkPoints: (155,034)
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Posts: 25,683
11/22/12 10:25 A

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Post your favorite recipes to share with all.

Cindy, Missouri

Leader - Fearless Fuchsia

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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